The incorporation of peach gum polysaccharide into soy protein based microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage
Haodong Yao, Bu Liu, He Li, Jielun Hu, Huan Liu, Huan Liu
Topics & Concepts
Food sciencePolysaccharideProbioticSoy proteinLactobacillus plantarumChemistryDigestion (alchemy)AntioxidantBacteriaChromatographyBiochemistryBiologyLactic acidGeneticsProbiotics and Fermented FoodsMicroencapsulation and Drying ProcessesFood composition and properties